How to make a bunk cake with bees step by step. Homemade honey cake "Bee". Cake ingredients

The honey cake "Bee" is prepared very quickly: the dough is kneaded for 15-20 minutes, and it will take about the same time to bake the cakes, but to prepare the cream, it takes no more than 5 minutes. The most difficult and hilariously long time is waiting for impregnation. In order for the cake to "ripen", it is necessary to let it brew for at least 8-10 hours.

The husband demonstrated to the guests the softness of the cake by cutting it with the back of a knife. Very soft, delicate and moist cake, with a chocolate aroma.

Hand-made bees not only decorate the cake, but also have an important function - in a noisy company of children, they create complete silence for 2 minutes, when children examine them, choose and eat them. And it's worth a lot.

Prepare the required ingredients.

Combine eggs with half a serving of sugar.

Split a little. This can be done manually or with a mixer. Set aside - you will need it a little later.

Put butter in a saucepan and add the second part of sugar. Put on medium heat and, stirring, bring until sugar is completely dissolved.

Pour in honey, stir and add soda. The mass will begin to rise, make noise and turn white. Remove from heat and leave to cool, literally 3-5 minutes.

Then, stirring the mass, pour in the previously beaten eggs and return the pan to the fire.

Sift flour together with cocoa powder.

Pour in half a serving of flour, stirring continuously. When all the flour is dispersed, the mass will become homogeneous - remove from heat.

Leave for 3-5 minutes to cool down a little. And then add the second part of the flour and knead the dough. It will become soft, pliable.

Divide the dough into 10 equal portions.

Roll each part alternately into a thin cake. Lay out an even circle on top (any pot lid will do) and trim off any uneven edges. Bake the cut pieces of dough for sprinkling on the cake.

The dough is so soft and manageable that it does not require additional flour for rolling out. It's very enjoyable to work with.

Bake each cake on a baking sheet in the oven for 2-3 minutes. When I rolled out the next cake, the previous one was already ready.

When the cakes are ready, prepare the cream. Put soft butter in a bowl and beat at high mixer speeds until fluffy.

Put in the condensed milk and bring to homogeneity using a mixer.

Add homemade sour cream and stir by hand. The cream is ready.

Layer all the cake layers liberally. Lay out the form in the form of a honeycomb on top (apply a drawing on the glossy cardboard with a printer and cut it out - if there is no form). Crush baked and cooled cake scraps with a rolling pin and sift through a sieve. Sprinkle the cake generously on all sides. Remove the honeycomb shape.

Prepare the bees: Melt the white chocolate, put in a pastry bag and paint the wings of the bees on the parchment. Send to the refrigerator until it solidifies. Melt the dark chocolate and draw the body and head of the bee. Apply strips with white chocolate on the body, and then insert the wings. Put in the refrigerator.

Place the bees in the hive. Honey cake "Bee" is almost ready.

When the cake is soaked, you can safely serve it on the table.

Bon Appetit. Cook with love.

In order to please your loved ones with a delicious dessert, it is not necessary to purchase store-bought pastries. After all, dishes that were cooked with oneself are distinguished by a special taste. For example, for such a festive event as a birthday, you can easily bake a honey cake. In addition, only simple and inexpensive products are required to prepare it.

Honey cake "Bee"

Required ingredients for the dough:

any kind of honey - three large spoons;
sugar - ¼ part of a glass;
butter - 90 grams;
chicken egg - three pieces;
salt - on the tip of a teaspoon;
Baking soda (quenched with vinegar) - 1/3 teaspoon
premium flour - four glasses.

Method of making honey cake dough:

In order to bake a homemade honey cake, first of all, you need to knead the dough, because it should be kept in the refrigerator for several hours. To prepare it, you need to mix granulated sugar, honey, butter and a pinch of salt in one container. In order for all the ingredients to melt, it is advisable to heat them in a water bath. After that, beat the eggs thoroughly, and then mix them with the main mass of honey. It is also necessary to put soda quenched with vinegar into the workpiece and add sifted flour. The dough should not be too thick, but not runny either. It is desirable that it sticks slightly to the hands. Then it is recommended to place it in the refrigerator for a couple of hours.

Ingredients for sour cream cream:

sugar - one small glass;
sour cream 30% fat - 500 milliliters;
vanillin - one sachet.

Method of making honey cake cream:

Typically, honey cake is prepared using sour cream and a little sugar. After all, the dough of such a dessert already has a rather sugary taste. To prepare the cream, just beat the sour cream with granulated sugar and vanilla. However, this must be done after all the cakes are ready.

How to bake a honey cake: step-by-step instructions for making cakes

We take out the dough from the refrigerator.
We form a sausage with a diameter of 6-7 centimeters from it.
Cut the dough into 2 cm thick pieces.
We take the pieces one by one and roll out circles 0.5 centimeters thick from them.
Do not grease the pan with oil, but simply sprinkle a little flour on the surface of the pan.
One cake is baked for about 15-20 minutes.
The uneven edges of the finished cake must be trimmed using a regular plate.
When all the cakes are ready, you can safely start forming the cake.

Honey cake: applying cream on the cakes

The cakes should be coated abundantly with cream, because they should be completely saturated with it. It is recommended to put about four to five tablespoons of whipped sour cream on one honey piece.

Cake decoration

In order to give the cake a beautiful appearance, the cut and dried edges of the cake layers should be crushed in a mortar. Sprinkle the resulting mixture over the entire dessert. It is advisable to keep the cake in the refrigerator for 12 hours for good impregnation with cream.

Honey cake "Bee" ...

For honey cakes:

Wheat flour 500 gr ( maybe a little more or less, depending on the quality and gluten of the flour)
- egg 2 pieces
- sugar 200 gr ( I had brown cane, but any will do)
- butter 80 gr
- honey 115 gr (about 3 rounded tablespoons)
- soda 2 teaspoons without a slide

The number of products is given for 1 large cake

(Because I baked 2 cakes, then the number of products in the photos is 2 times more)

Combine eggs with sugar

Whisk lightly

Then add honey, butter, soda

Mix everything well and put in a water bath: pour water into a saucepan, put it on the stove, when the water boils, put a container with dough on top of the pot with water

Warm up, with constant stirring until the mass is dark golden, the mass will double

Then remove the mass from the stove, add flour (sift into the mass)

Knead the dough, it immediately turns out to be very sticky, but when you lie down, it stops sticking to your hands, it is very convenient to roll it out

Cover the dough with foil and leave to cool at room temperature (to speed up the process, you can put the dough in the refrigerator) - start rolling the dough when it becomes slightly warm, not hot

Our dough has rested, cooled down - rested.

We begin to roll out the cakes - sprinkle a little flour on the table, pinch off a piece from the dough and roll it out with a rolling pin to a thickness of 5 mm, it can be thinner, the cakes will still rise during baking

Cut out the cakes (for this I use a plate of the required diameter)

(we add the dough to the scraps of the cakes and roll them out on a new one - for the next cake, or bake together with the cakes - so that later they can be used to sprinkle the sides of the cake)

The resulting cakes, using a rolling pin, are transferred to parchment paper greased with vegetable oil

We bake the cakes at a temperature of 200 ° C. The cakes are baked quickly, depending on the oven - 3-7 minutes. We put the baked cakes in a pile, cool at room temperature.

While the cakes are cooling, let's make a cream.

For the cream:
(for 1 cake)

Sour cream (fat content 25-30%) 400 gr
- cream 33% 150 gr
- boiled condensed milk 1 can (380-400 gr)
- honey 2 tablespoons with a slide
for the cream with which we will cover the top of the cake, we also need gelatin - 1 pack of 11 gr. + 50-70 grams of cream (or milk or water) to soak the gelatin
(gelatin is not needed for the cream inside the cake)

Combine sour cream, cream, boiled condensed milk and honey

Beat with a mixer until smooth.

Everything! The cream is ready!
Divide the cream into 2 parts. The smaller part is for the top of the cake.

Grease the cooled cakes with most of the cream.

And we put the cake in the refrigerator.

In the meantime, let's prepare gelatin cream.

Pour cold cream (water or milk) over 1 pack of gelatin

Allow to swell (with good microcrystalline gelatin, this happens quickly - within 5-7 minutes)
Here is such a thick mass we got after swelling

We shift the gelatinous mass into a saucepan and put it on the stove to warm it

Stir constantly without boiling!
This is the kind of melted gelatin you should get

Cool the gelatin a little (not until it hardens! 2-3 minutes, no more!)

And gently, with constant stirring, we introduce it into the cream

Because gelatin is still hot, then after adding it to the cream, the cream becomes quite liquid, do not be alarmed this is how it should be

And right away - without letting the cream "grab", fill the top and sides of the cake and level it with a spatula

Making "honeycombs"
To do this, take our "magic" film with bubbles and apply it to the top of the cake.

Pressing slightly, we press over the entire surface so that the bubbles seem to be pressed into the cream

You can only make the top of the cake with honeycombs, or if the amount of film allows, then you can wrap the whole cake with it (in this case, you will no longer need to sprinkle the sides of the cake with crumbs)

We put our cake in the refrigerator for 15-20 minutes so that the honeycomb grabs. Or, for "fidelity", you can immediately sprinkle the sides of the cake with crumbs of honey layers, then attach the film and set it to freeze overnight in the refrigerator, as I did this time.

To sprinkle the sides of the cake, grind the trimmings of honey layers (I use a mixer for this)

(You can add walnuts and shredded chocolate to this crumb if you like.)

In the morning, carefully remove the film.

Because I made 2 cakes and scraps of honey cakes, I had little, then I sprinkled 1 cake from the sides with muesli with pieces of fruit

Well, the "children's" version of the cake
Bees, flowers and cake coating - milk mastic with condensed milk

IMPORTANT!

For this cake, you need to use only soda, baking powder will not work here - it just won't work

It is not necessary to extinguish the soda beforehand! Because honey contains natural acid, which in combination with heat treatment will "extinguish" the soda and it will not be felt at all in the cake

With flour, the principle "it is better not to report a little than to shift!"
While the dough is hot, the flour mixes well, but if you overdo it, the dough will be steep and roll out tight. It is better not to add all the flour right away, let the dough rest, if there is not enough flour when rolling out the cakes, you will immediately understand this (the dough is too sticky, does not roll out) and you will always have time to add or dust the table and a piece of dough with flour.
The ideal amount of flour is when the dough rolls out easily, effortlessly and does not stick to your hands and rolling pin

To make very thinly rolled cakes easy to transfer from the table to a baking sheet without breaking, roll out the dough directly on baking paper

To prevent the cakes from blowing up with "bubbles" during baking (sometimes for some reason it happens), pierce the cake with a fork over the entire surface before baking

If you need perfectly even cakes (for example, for "packing" then a cake under mastic), then you need to cut off the cakes that are already ready-made baked, as soon as they were taken out of the oven while they are hot and soft. After the cakes cool, they become harder, but do not let this scare you, after smearing with cream and overnight in the refrigerator, the cake becomes very tender and fluffy.

Ready baked cakes can be stored for 2-3 weeks at room temperature, tightly wrapped in cling film, they do not lose their taste.

I also want to offer you another version of the cream for this Medovik, I made it this weekend and really liked it.

The cream turns out to be not as dense as creamy, more delicate and less high in calories. the main part is milk.
Many people know and make this cream - or rather both of these creams. Because I just made 1 cream out of 2 and it turned out really VERY tasty!

Here is a recipe for 1 liter of milk - from this amount I got a lot of cream - for medium 2 honey cake, 7 cakes in each.

For 1 cake - boldly divide the amount of products in half.

Cream No. 1 (custard)
- milk 1 liter
- eggs (only yolks) 6 pieces
- sugar 1 glass (200 gr)
- 1 tablespoon flour
- 1 tablespoon of starch

Combine the yolks with sugar, beat slightly until smooth, add starch, flour, mix, if the mass is very thick, add a little cold milk. Bring the rest of the milk to a boil and pour in a thin stream with constant stirring into the egg-sugar mixture, mix. Bring, with constant stirring, the mixture to a boil, cook until thickened. Add some vanilla sugar if desired.
We get the usual delicate custard, which in itself is already good and many people use it solo in many cakes. But in Medovik, this is just my personal opinion, a very successful combination of boiled condensed milk and honey cakes. It seems to me that these two components give that uniqueness, for which honey lovers are so loved by the majority.

Therefore, we do more Cream No. 2 (oil)
- 1 can of boiled condensed milk (380gr)
- a pack of butter (200gr)
Beat butter softened at room temperature with boiled condensed milk until smooth. Everything.
Now we just combine the two types of cream and mix until smooth.
Only one thing But - to make it tasty and the cream does not cut off - the temperature of cream # 1 and cream # 2 should be the same, that is, the custard should not be hot! Be sure to cool it down to room temperature.

Then add a teaspoon of cream and half a teaspoon of honey to each bowl.

Place the dark chocolate bowl in the microwave for 25-30 seconds.
IMPORTANT! - the chocolate must not be overheated, the butter will be cut off, the chocolate will begin to clump and the desired mass will not work

If you do not have a microwave oven, then you can melt the chocolate mass in a water bath, you just need to make sure that water does not get into the chocolate mass.
Stir the softened chocolate + cream + honey until smooth. You should get such a homogeneous chocolate mass.

Leave the chocolate mass to cool slightly. In the meantime, you need to wrap a small cutting board or flat plate on which we will "draw" the bees with cling film or foil.

We put them in the freezer for 3-5 minutes so that the chocolate grabs, in the meantime, we also melt the white chocolate mixture in the microwave (or water bath) and stir

We also put it in a "pastry bag", make a small hole at the end of the bag, take our chocolate "tadpoles" out of the freezer and draw eyes and stripes with white ganache

Then, if you are the lucky owner of shops that sell almond petals ( already sliced almond slices kami) skip the following points and "stick in the bee's body 2 almond petals - a wing.
If in your stores chopped almonds are not for sale or you didn’t find them (like I did this time) you

Blankfont-family: Comic Sans MS; / span300a href =

Today "So simple!" invites you to cook honey cake "Bee"- a delicate dessert with a delicious honey aroma and an unforgettable childhood taste!

8 of its thin, delicate honey cakes that melt in your mouth, soaked in airy custard, will impress lovers of sweets. Brew delicious tea, call your friends and enjoy the most delicious honey cake!

"Bee" cake

Cake ingredients

2 eggs
2 tbsp. l. honey
250 g sugar
500-550 g flour
50 g butter
1 tsp soda

Ingredients for the cream

500 ml milk
2 eggs
2 tbsp. l. flour
150-200 g sugar
100 g butter
1 bag of vanilla sugar

Preparation

Mix eggs, sugar, butter, liquid honey in a saucepan.
Put the saucepan on low heat and stir until the sugar is completely dissolved.
When the sugar dissolves, add the baking soda. The mass will begin to foam and will double in volume. Stir vigorously for another 30 seconds, then remove from heat.
Start stirring the pre-sifted flour with a spoon. Gradually, the mass will cool down, and you can knead it with your hands. You should get a soft, not very tough dough.
Divide the dough into 8 pieces. Roll them into balls, cover with plastic wrap and put them in the refrigerator.
In the meantime, make the custard.
In a small saucepan, combine flour, sugar, vanilla sugar, eggs and whisk until smooth. Add milk little by little and stir until smooth.
Put the pot on low heat. Stir the milk mass continuously to avoid the formation of flour lumps. Once the custard thickens and begins to simmer, remove it from the stove.
Add soft butter to the hot custard mass and stir until it is completely dissolved. Cover the cream with cling film and cool to room temperature.
Get one ball of dough out of the refrigerator at a time. Roll out thin honey cakes on floured parchment paper. Transfer the cakes to a baking sheet directly with parchment paper, and bake on it.
You need to bake the cakes in an oven preheated to 180 degrees, 3-4 minutes or until golden brown.
Immediately after baking, while the cake is soft, place a mold of the required diameter on top (mine is 22 cm) and cut the cake along its edges. Do not throw away the cuttings. Grind them in a blender to sprinkle the sides and tops of the cake.
Lubricate the cooled cakes, sides and top of the cake with cream. After that, generously sprinkle the cake with the remnants of the cakes, chopped in a blender.
Take away honey custard cake in the refrigerator for several hours to soak.
The cake is soft, tender and cut like butter. Enjoy your tea!

Heat, constantly stirring in a saucepan, the mixture of honey and soda until browning. Mix sugar and eggs with melted and chilled butter, beat thoroughly, add flour (glass), mix with a mixer, add the rest of the flour and finally mix until a homogeneous dough is obtained like for pancakes.
Pour the dough into a mold, pre-line the bottom with parchment, cook at 180 degrees for about half an hour. Cut the baked crust lengthwise into several pieces. Beat the boiled condensed milk, sour cream, honey and cream into a homogeneous mass, divide the resulting cream into two parts. When the cakes are cold, coat them with cream, fold them in a stack and refrigerate.
For the top of the cake, prepare a cream with gelatin. Soak gelatin in cold cream, let it swell, heat, stirring until completely dissolved, let cool slightly, mix with the remaining part of the cream. Pour the top of the cake immediately, smooth out the layer with a spatula. Using a film with bubbles, "draw" the honeycomb by gently pressing it into the cream. Sprinkle the sides of the cake with crumbs from the cut edges of the cakes, remove it for a third of an hour to harden the honeycomb in the refrigerator.
To sculpt bees, cook in a water bath a mass of bitter and white chocolate melted in separate containers, fill a pound with it, draw the body of bees with dark chocolate on parchment paper, let it freeze well, paint eyes and stripes on the body with white chocolate, make wings from almond petals. Decorated homemade honey cake "Bee" should stand in the refrigerator.